Associate Professor Sangeeta Prakash
Associate Professor

Sangeeta Prakash

Email: 
Phone: 
+61 7 334 69187

Background

I am an Associate Professor at the University of Queensland with over a decade of experience in research focused on food processing and complex food systems' oral and gastrointestinal dynamics. My experimental approaches include using advanced processing devices such as 3D food printers, ultra-high-temperature processing plants, and homogenisers; mechanical measurements like tribology and rheology; imaging techniques such as confocal laser scanning microscopy and electron microscopy; and electrophoresis. I also employ an in vitro oral-gastrointestinal model, extending to in vivo human trials (sensory), to understand changes during food processing from the nano-scale to the human scale.

Availability

Associate Professor Sangeeta Prakash is:
Available for supervision
Media expert

Qualifications

  • Bachelor of Technology, Orissa University of Agriculture and Technology
  • Masters (Coursework) of Science, Indian Agricultural Research Institute
  • Doctor of Philosophy, The University of Queensland

Search Professor Sangeeta Prakash’s works on UQ eSpace

210 works between 2004 and 2025
All (210) Journal Article (195) Book Chapter (13) Book (1) Other Outputs (1)

41 - 60 of 210 works

2023

Journal Article

Dynamic investigation of maltodextrins surface properties by environmental atomic force microscopy

Badin, Regis, Gaiani, Claire, Desobry, Stephane, Prakash, Sangeeta, Bhandari, Bhesh and Burgain, Jennifer (2023). Dynamic investigation of maltodextrins surface properties by environmental atomic force microscopy. Food Hydrocolloids, 145 109081, 109081. doi: 10.1016/j.foodhyd.2023.109081

Dynamic investigation of maltodextrins surface properties by environmental atomic force microscopy

2023

Journal Article

Carrageenan addition improves the melting temperature and 3D printing performance of the gelatin system

Wang, Yue, Han, Lin, Yu, Wanying, Zhao, Weiping, Pan, Jinfeng, Prakash, Sangeeta and Dong, Xiuping (2023). Carrageenan addition improves the melting temperature and 3D printing performance of the gelatin system. Food Hydrocolloids, 144 108918, 1-11. doi: 10.1016/j.foodhyd.2023.108918

Carrageenan addition improves the melting temperature and 3D printing performance of the gelatin system

2023

Journal Article

Subcritical water hydrolysis of chia seed proteins and their functional characteristics

Solanki, Divyang, Prakash, Sangeeta, Hans, Nidhi, Nagpal, Tanya, SSM, Satheeshkanth, Sahu, Jatindra K. and Bhandari, Bhesh (2023). Subcritical water hydrolysis of chia seed proteins and their functional characteristics. Food Hydrocolloids, 143 108883, 1-12. doi: 10.1016/j.foodhyd.2023.108883

Subcritical water hydrolysis of chia seed proteins and their functional characteristics

2023

Journal Article

Effective strategies for elevating the techno-functional properties of milk protein concentrate

Khatkar, Sunil Kumar, Khatkar, Anju Boora, Mehta, Nitin, Kaur, Gurkirat, Dhull, Sanju Bala and Prakash, Sangeeta (2023). Effective strategies for elevating the techno-functional properties of milk protein concentrate. Trends in Food Science and Technology, 140 104169, 1-15. doi: 10.1016/j.tifs.2023.104169

Effective strategies for elevating the techno-functional properties of milk protein concentrate

2023

Journal Article

Enhancement of emulsion stability and functional properties of hemp protein‐based dairy alternative by different treatments after cellulase hydrolysis

Rawal, Kirti, Annamalai, Pratheep Kumar, Ningtyas, Dian Widya and Prakash, Sangeeta (2023). Enhancement of emulsion stability and functional properties of hemp protein‐based dairy alternative by different treatments after cellulase hydrolysis. International Journal of Food Science & Technology, 59 (1), 1-10. doi: 10.1111/ijfs.16735

Enhancement of emulsion stability and functional properties of hemp protein‐based dairy alternative by different treatments after cellulase hydrolysis

2023

Journal Article

Unravelling the synergistic effect of incorporation of inulin and high intensity ultrasound treatment on restructuring heat desiccated milk protein with 3D printing

Joshi, Sukirti, Bareen, Mohammed Abdullah, Sahu, Jatindra K., Prakash, Sangeeta and Naik, S.N. (2023). Unravelling the synergistic effect of incorporation of inulin and high intensity ultrasound treatment on restructuring heat desiccated milk protein with 3D printing. Journal of Food Engineering, 353 111549, 1-13. doi: 10.1016/j.jfoodeng.2023.111549

Unravelling the synergistic effect of incorporation of inulin and high intensity ultrasound treatment on restructuring heat desiccated milk protein with 3D printing

2023

Journal Article

Shape morphing of foods: mechanism, strategies, and applications

Koirala, Sushil, Prakash, Sangeeta, Karim, Azharul and Bhandari, Bhesh (2023). Shape morphing of foods: mechanism, strategies, and applications. Trends in Food Science and Technology, 139 104135, 1-15. doi: 10.1016/j.tifs.2023.104135

Shape morphing of foods: mechanism, strategies, and applications

2023

Journal Article

Using starch structure to choose rices with an optimal combination of palatability and digestibility

Zhu, Jihui, Tao, Keyu, Prakash, Sangeeta, Zhang, Changquan, Gilbert, Robert G. and Liu, Qiaoquan (2023). Using starch structure to choose rices with an optimal combination of palatability and digestibility. Food Hydrocolloids, 141 108763, 1-11. doi: 10.1016/j.foodhyd.2023.108763

Using starch structure to choose rices with an optimal combination of palatability and digestibility

2023

Journal Article

Hot melt extrusion with low-temperature deposition-coupling control improves the 3D printing accuracy of gelatin/fish pulp recombinant products

Liu, Yu, Yu, Wanying, Yu, Xiliang, Tong, Qiang, Li, Shouwei, Prakash, Sangeeta and Dong, Xiuping (2023). Hot melt extrusion with low-temperature deposition-coupling control improves the 3D printing accuracy of gelatin/fish pulp recombinant products. Journal of Food Engineering, 349 111454, 1-11. doi: 10.1016/j.jfoodeng.2023.111454

Hot melt extrusion with low-temperature deposition-coupling control improves the 3D printing accuracy of gelatin/fish pulp recombinant products

2023

Journal Article

Effect of enzymatic hydrolysis on solubility and surface properties of pea, rice, hemp, and oat proteins: implication on high protein concentrations

Shahbal, Nazila, Jing, Xueping, Bhandari, Bhesh, Dayananda, Buddhi and Prakash, Sangeeta (2023). Effect of enzymatic hydrolysis on solubility and surface properties of pea, rice, hemp, and oat proteins: implication on high protein concentrations. Food Bioscience, 53 102515, 102515. doi: 10.1016/j.fbio.2023.102515

Effect of enzymatic hydrolysis on solubility and surface properties of pea, rice, hemp, and oat proteins: implication on high protein concentrations

2023

Journal Article

Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives

Huang, Wenkang, Dong, Anran, Pham, Huong Thi, Zhou, Cailtin, Huo, Zhaotong, Wätjen, Anders Peter, Prakash, Sangeeta, Bang-Berthelsen, Claus Heiner and Turner, Mark S. (2023). Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives. Food Microbiology, 112 104243, 1-11. doi: 10.1016/j.fm.2023.104243

Evaluation of the fermentation potential of lactic acid bacteria isolated from herbs, fruits and vegetables as starter cultures in nut-based milk alternatives

2023

Journal Article

Correlating process parameters and print accuracy of 3D-printable heat acid coagulated milk semisolids and polyol matrix: implications for testing methods

Bareen, Mohammed A., Joshi, Sukirti, Sahu, Jatindra K., Prakash, Sangeeta and Bhandari, Bhesh (2023). Correlating process parameters and print accuracy of 3D-printable heat acid coagulated milk semisolids and polyol matrix: implications for testing methods. Food Research International, 167 112661, 1-15. doi: 10.1016/j.foodres.2023.112661

Correlating process parameters and print accuracy of 3D-printable heat acid coagulated milk semisolids and polyol matrix: implications for testing methods

2023

Journal Article

A novel approach to produce ready-to-eat sweetmeats with variable textures using 3D printing

Bareen, Mohammed A., Sahu, Jatindra K., Prakash, Sangeeta, Bhandari, Bhesh and Naik, Satyanarayan (2023). A novel approach to produce ready-to-eat sweetmeats with variable textures using 3D printing. Journal of Food Engineering, 344 111410, 1-13. doi: 10.1016/j.jfoodeng.2023.111410

A novel approach to produce ready-to-eat sweetmeats with variable textures using 3D printing

2023

Journal Article

Advances in the potential application of 3d food printing to enhance elderly nutritional dietary intake

Xie, Yisha, Liu, Qingqing, Zhang, Wenwen, Yang, Feng, Zhao, Kangyu, Dong, Xiuping, Prakash, Sangeeta and Yuan, Yongjun (2023). Advances in the potential application of 3d food printing to enhance elderly nutritional dietary intake. Foods, 12 (9) 1842, 1-21. doi: 10.3390/foods12091842

Advances in the potential application of 3d food printing to enhance elderly nutritional dietary intake

2023

Journal Article

Adsorption kinetics and dilatational rheology of plant protein concentrates at the air- and oil-water interfaces

Kontogiorgos, Vassilis and Prakash, Sangeeta (2023). Adsorption kinetics and dilatational rheology of plant protein concentrates at the air- and oil-water interfaces. Food Hydrocolloids, 138 108486, 1-8. doi: 10.1016/j.foodhyd.2023.108486

Adsorption kinetics and dilatational rheology of plant protein concentrates at the air- and oil-water interfaces

2023

Journal Article

Fermentation of almond-based gel incorporated with double emulsion (W1/O/W2): A study on gel properties and effectiveness of double emulsion as a fat replacer

Zhao, Jia, Bhandari, Bhesh, Gaiani, Claire and Prakash, Sangeeta (2023). Fermentation of almond-based gel incorporated with double emulsion (W1/O/W2): A study on gel properties and effectiveness of double emulsion as a fat replacer. Food Structure, 36 100322, 1-11. doi: 10.1016/j.foostr.2023.100322

Fermentation of almond-based gel incorporated with double emulsion (W1/O/W2): A study on gel properties and effectiveness of double emulsion as a fat replacer

2023

Journal Article

Hydrophilic colloids (Konjac gum/Xanthan gum) in 3D printing of transitional food from fish paste

Yu, Xiliang, Wang, Yue, Zhao, Wenyu, Li, Shouwei, Pan, Jinfeng, Prakash, Sangeeta and Dong, Xiuping (2023). Hydrophilic colloids (Konjac gum/Xanthan gum) in 3D printing of transitional food from fish paste. Food Hydrocolloids, 137 108333, 1-10. doi: 10.1016/j.foodhyd.2022.108333

Hydrophilic colloids (Konjac gum/Xanthan gum) in 3D printing of transitional food from fish paste

2023

Journal Article

The gel mechanism and carrier quality of fibrous and granular whey protein self-assembly

Wu, Ying, Wu, Jingjing, Meng, Xiaolin, Zhou, Lei, Liu, Wei, Liu, Chengmei, Prakash, Sangeeta and Zhong, Junzhen (2023). The gel mechanism and carrier quality of fibrous and granular whey protein self-assembly. Food Hydrocolloids, 136 108302, 1-9. doi: 10.1016/j.foodhyd.2022.108302

The gel mechanism and carrier quality of fibrous and granular whey protein self-assembly

2023

Journal Article

Oat flour as a novel stabiliser for designing plant-based Pickering emulsion

Rawal, Kirti, Annamalai, Pratheep K., Bhandari, Bhesh and Prakash, Sangeeta (2023). Oat flour as a novel stabiliser for designing plant-based Pickering emulsion. Journal of Food Engineering, 340 111300, 1-11. doi: 10.1016/j.jfoodeng.2022.111300

Oat flour as a novel stabiliser for designing plant-based Pickering emulsion

2023

Book Chapter

Microbial proteases for production of bioactive peptides

Solanki, Divyang, Kumari, Reena, Prakash, Sangeeta, Rai, Amit Kumar and Hati, Subrota (2023). Microbial proteases for production of bioactive peptides. Microbial enzymes in production of functional foods and nutraceuticals. (pp. 109-130) edited by Rai, Amit Kumar, Sirohi, Ranjna, Binod, Parameswaran and Poro de Souza Vandenberghe, Luciana. Boca Raton: CRC Press. doi: 10.1201/9781003311164-9

Microbial proteases for production of bioactive peptides

Current funding

  • 2022 - 2026
    Planning and establishing a sustainable (SRP) smallholder rice chain in the Mekong Delta
    Australian Centre for International Agricultural Research
    Open grant
  • 2019 - 2025
    Elucidating Sensorial and Functional Characteristics of Topical Formulations
    United States Food and Drug Administration
    Open grant

Past funding

  • 2023 - 2024
    Formulation and composition analysis of Recipient's vegan infant formula
    Coco2 Australia Pty Ltd
    Open grant
  • 2021 - 2022
    Texturizing the plant-based liquid egg
    Innovation Connections
    Open grant
  • 2021
    Redefining the dysphagia meal using 3D food printing: A proof of concept
    Innovation Connections
    Open grant
  • 2020 - 2021
    The Physico-chemical characteristics of a plant-based cream
    Innovation Connections
    Open grant
  • 2017
    Benchmarking of Hans Premium Products
    UniQuest Pty Ltd
    Open grant
  • 2016 - 2017
    Foamability and stability of foams of selected plant proteins in beverages
    UniQuest Pty Ltd
    Open grant
  • 2015 - 2016
    Nanotechnology research on buffalo milk
    Australia-India Council Grant Round
    Open grant
  • 2015 - 2016
    Review of 3D printing and potential red meat applications
    Meat & Livestock Australia
    Open grant
  • 2014 - 2017
    Detection threshold of Hexanal concentration in macadamia nuts with a trained panel
    UniQuest Pty Ltd
    Open grant
  • 2014 - 2017
    Sensory evaluation of imperial mandarins by a trained panel
    UniQuest Pty Ltd
    Open grant
  • 2014 - 2019
    Dairy Innovation Hub: Transformational Research to Underpin the Future of the Australian Dairy Manufacturing Industry (ARC ITRH grant administered by the University of Melbourne)
    University of Melbourne
    Open grant
  • 2013 - 2015
    Taste and Flavour Analysis of Milk Samples - Stage 1
    UniQuest Pty Ltd
    Open grant
  • 2013 - 2014
    Sensory Evaluation of Sliced Cheese - Stage 2
    UniQuest Pty Ltd
    Open grant
  • 2013 - 2015
    Sensory Evaluation of Rachel's Yoghurt
    UniQuest Pty Ltd
    Open grant
  • 2013 - 2017
    Sensory Evaluation of Sliced Cheese
    UniQuest Pty Ltd
    Open grant
  • 2013 - 2015
    Sensory Evaluation of Flavoured Beverages (Chocolate)
    UniQuest Pty Ltd
    Open grant
  • 2013 - 2015
    Sensory Evaluation of Flavoured Beverages (Coffee)
    UniQuest Pty Ltd
    Open grant
  • 2013 - 2014
    Sensory Evaluation of Yoghurt - Phase II
    UniQuest Pty Ltd
    Open grant
  • 2013 - 2014
    Sensory Evaluation of Yoghurt - Phase III
    UniQuest Pty Ltd
    Open grant
  • 2013
    Accelerated crop development and environmental compliance of agricultural and food systems
    UQ Major Equipment and Infrastructure
    Open grant
  • 2012 - 2017
    Developing superior aromatic rice germplasm for Australia
    Rural Industries Research & Development Corporation
    Open grant

Availability

Associate Professor Sangeeta Prakash is:
Available for supervision

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Supervision history

Current supervision

Completed supervision

Enquiries

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